Mixing process for cookies with storage-stable texture variability

Abstract

A process for controlling the size and texture of baked cookies through the use of specific mixing procedures is disclosed. In particular, adding the required total amount and type of sugar in varying portions at different points in the dough mixing sequence permits control of the size and texture of cookies having distributed therein discrete regions of crumb-continuous storage-stable distinct textures.

What is claimed is: 
     
       1. A process for preparing baked cookies having a crisp and chewy texture dichotomy, comprising making at least two dough compositions, one dough comprising flour, shortening, water and a sufficient amount of crystallization resistant sugar to provide a chewy texture when baked, and a second dough comprising flour, shortening, water and a sufficient amount of readily crystallizable sugar to provide a crisp texture when baked, at least one dough composition made by: (a) adding crystallization resistant sugar with water and mixing same;   (b) combining an effective amount of shortening for producing cookie dough with the crystallization-resistant sugar and water and mixing the combination;   (c) adding to the ingredients of step (b) not more than about 80% by weight of a readily crystallizable sugar comprising sucrose, based on total weight of readily crystallizable sugar in each dough composition, and mixing;   (d) combining an effective amount of flour for producing cookie dough when combined with the mixed ingredients from step (c) and mixing the combination;   (e) adding the remaining readily crystallizable sugar to the mixed ingredients of step (d), and mixing;   (f) forming a cookie dough preform from the dough composition from step (e) and a second dough; and   (g) baking said cookie preform for sufficient time to form a cookie with crispy and chewy texture dichotomy.   
     
     
       2. The process of claim 1 wherein the crystallization-resistant sugar comprises a combination of a readily crystallizable sugar and a crystallization inhibitor. 
     
     
       3. The process of claim 1 wherein from about 30% to about 70% by weight of the readily crystallizable sugar is added in step (c) and the remaining 30% to 70% is added in step (e). 
     
     
       4. The process of claim 3 wherein about 50% by weight of the readily crystallizable sugar is added in step (c) and the remaining 50% is added in step (e). 
     
     
       5. The process of claim 1 wherein one layer of said dough containing crystallization resistant sugar is substantially enveloped by one layer of said dough containing readily crystallizable sugar to prepare a single crumb-continuous baked cookie. 
     
     
       6. The process of claim 1 wherein the percent by weight of readily crystallizable sugar added in step (c) is selected so as to result in a baked cookie product of predetermined diameter and thickness.